By each passing day, I am turning more passionate about baking. To get a good end product in baking, correct measurement of the ingredients, right consistency of batter or dough, proper temperature etc. are the key factors. So when I measure the ingredients in my small weight machine, combine them and then bake them in oven, I feel that I am carrying out my experiments in Chemistry lab. To some extent it reminds me of the colourful college days, although I dearly miss my friends and professors. 🙂

Today I am sharing a recipe of cookies made from buckwheat flakes. Here I should admit that my intention was to prepare oat cookies. However by mistake, I bought buckwheat flakes instead of oats. First I thought to return it, although later refrained from that and made an experiment with buckwheat. Worth to mention that being gluten free, buckwheat is good for health. Initially, I was little worried how the cookies will taste, but the doubt disappeared when it got loads of appreciation from our guests. Do try this recipe and enjoy. 🙂

Ingredients for 30 pieces :

1. Unsalted butter/margarine – 175 gm, + extra for greasing (I used butter)
2. Brown sugar – 225 gm. (I used muscovado sugar as it was in my stock)
3. Egg (beaten) – 1
4. Milk – 4 tbspoon
5. Vanilla extract – 1 teaspoon
6. Almond extract – ½ teaspoon
7. Hazelnut – 115 gm.
8. Plain flour – 115 gm.
9. Buckwheat flakes – 225 gm.
10. Ground allspice – 1½ teaspoon (or, Cinnamon + Nutmeg + Cardamom ⇒ ½ teaspoon of all powders)
11. Bicarbonate of soda – ¼ teaspoon
12. pinch of salt
13. Sultans/Raisin – 150 gm. (I used raisins)

    

Procedure :

Chop the hazelnuts finely.

Cream the butter and sugar in a mixing bowl. Blend in the egg, milk, vanilla and almond extract until thoroughly combined.

In a mixing bowl, sift the flour, allspice, bicarbonate of soda and salt together. Add to the creamed mixture slowly, stirring constantly. Mix in the buckwheat flakes, raisins and hazelnuts.

Put 30 rounded tablespoonfuls of the mixture onto greased baking sheets, spaced well apart to allow for spreading. Transfer to a preheated oven, 190ºC/375ºF, and bake for 12-15 minutes, or until the cookies are golden brown.

Remove from the oven and place on a wire rack to cool before serving.

Enjoy with a hot cup of coffee. 🙂